I love the methodical, meditative, nature of baking. Slowing down at the end of a busy day, mindfully completing a task with concentration and presence. The familiar texture of the dough as I mould it, the heady scent of vanilla and the rush of memories triggered by the smells of baked goods. 

Following a familiar recipe is like a guided meditation with the sweetest rewards. As you stoop to pull the cookies from the oven, a cloud of heat surrounds you, smelling of brown butter and caramelized sugar, seducing you to burn your finger tips, and pop a small piece into your mouth. 

Like all my favorite recipes this one has a story and special memory. I started baking these cookies as tea time treats years ago for clients while private cheffing, using a recipe from All Recipes. Over the years, I tweaked the recipe, adding mix-ins and substituting flours to make them gluten-free. 

This year I took a trip to Europe. Feeling a bit threadbare, like I was hurtling through life without being present, I badly needed a change of scenery. I needed a break from crime stats and bad news, and space to stretch my creativity in new locations. Places where every dish you encounter makes you want to rush into the kitchen to recreate it! 

While on a boat off Sicily I met Andrea and his friends. Andrea was so in love with these cookies that I decided to write out the recipe and name them after him. Now every time I cook them they elicit memories of volcanic islands rising out of impossibly clear, aquamarine water, afternoon swims and dipping still warm from the oven cookies into my home made iced chai. 

The recipe can be adapted to be plant based. I tested the recipe with Orgran Egg Replacer, but free to try any egg replacer of your choice (results may vary). 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!